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Ingredients
- 6 large egg whites at room temperature
- 1/4 tsp. kosher salt
- 2/3 cup sugar
- 1 cup icing sugar
- 1/2 tsp peppermint extract
- food coloring-green and red
- crushed candy canes
Details
Servings 100
Preparation
Step 1
Preheat oven to 200. Line baking sheets with parchment paper.
Using an electric mixer beat egg whites and salt on med high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until until firm peaks form about 2 minutes longer.
Add powdered sugar and peppermint extract, beat to blend about 1 min.
Add crushed candy canes if desired.
Spoon meringue into pastry bag. Drizzle food coloring on the insides of the bag.
Pipe 1" rounds onto prepared sheet. Colors will swirl
Bake meringues until dry about 2 hours. Let cool completely about an hour. Store in an airtight container with parchment paper between.
refrigerate
Makes about 200 small treats
I usually double or triple the recipe
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